Fennel Herb Salad With Italian Style Salsa Verde
[Vegan]

• 1 Fennel Bulb, stalks removed, cut in half and remove core, thinly sliced
• 1 Head of Radishes, thinly sliced and cut into matchsticks.
• 1/ Cup Oven Dried Tomatoes (or dry sun-dried tomatoes) or to taste, chopped
• 1/2 Cup Whole Basil Leaves
• 1/2 Cup Whole Italian Flat Leafed Parsley Leaves
• 1/4 Cup Whole Mint Leaves
• 1/4 Cup Chives
• 2 Tablespoons Capers, or to taste

Salsa Verde:

• 1/3 Cup Extra Virgin Olive Oil
• 1/4 Teaspoon Lemon Zest
• 1 1/2 Tablespoons Fresh Squeezed Lemon Juice
• 1 Tablespoon +1 Teaspoons Champagne Vinegar or to taste
• 1/2 Cup  Fresh Basil, minced
• 1/3 Cup Fresh Parsley, minced
• 1 Tablespoons Fresh Mint, minced
• 1 Tablespoons Fresh Chives, minced
• 1 Garlic Clove, minced
• 2 Teaspoons Shallots, minced
• 2 Teaspoons Capers, minced, or to taste
• 1/4 Teaspoon Crushed Red Peppers, or to taste
• 1/4 Teaspoon Sea Salt, or to taste

Additional toppings

• Red Cabbage
• Artichoke Hearts